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Major Nikon

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Member since: Mon Sep 12, 2011, 11:26 PM
Number of posts: 29,601

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It would save a lot of time if he just numbered his responses

#1 You have convinced yourself

#2 Name calling!

#3 11th Commandment

#4 You avoided/missed my point

#5 Semiotics

#6 Nice try

#7 Ubiquitous Whataboutism

#8 I'm rubber, you're glue

If you have any others, feel free to add them and I'll amend this post. That way we have a handy reference guide that puts everyone on the same page. Eventually there will be no need for him to post anything more than a number in response to anything. Imagine the increase in posting efficiency.

I get that someone who believes in homeoquackery doesn't have much use for things like facts

So far your methods of discrediting other people's sources is nothing short of totally hilarious.

Here's a short list of a few of the batshit crazy sources you have used and I'm sure will continue to use.

GlobalResearch
Whenever someone makes a remarkable claim and cites GlobalResearch, they are almost certainly wrong.
Globalresearch

Mercola
Joseph Mercola, doctor of osteopathy, is a popular guru of alternative medicine and a member of the right-wing quack outfit Association of American Physicians and Surgeons. He advocates and provides a forum for many classic crank medical ideas, such as vaccine hysteria and the belief that modern (sorry, "allopathic" medicine kills more people than it helps. His website is a veritable spring of pseudoscience, quackery, and logical fallacies. He is a promoter of the idea of an AMA/Big Pharma/FDA conspiracy.[1]
http://rationalwiki.org/wiki/Joseph_Mercola

Seralini
Gilles-Eric Séralini is a professor of molecular biology at the Institute of Fundamental and Applied Biology (IBFA) of the University of Caen in France. He is also President of the Scientific Board at CRIIGEN.[1] He was fairly well known in the biotech community for having a history of flawed studies,[2][3] but his controversial 2012 study on transgenic NK603 maize made him immensely popular among the anti-GM communities.
http://rationalwiki.org/wiki/Seralini

Food Babe
Hari is maybe not quite as dangerous as Joseph Mercola (who endorses her) or Mike Adams, but that's not exactly comforting. Her standards of evidence are terrible and based on total nonsense, and rather than promoting moderation, she mostly just wraps up obsessiveness and scolding in an apparently well-meaning package. Is she incompetent or a liar? Well, it doesn't really matter. Most of her "investigative" process can be summed up as either "Joseph Mercola said so, therefore spinning water in a blender really does make it healthier" or "if I can't pronounce it, it must cause cancer."
http://rationalwiki.org/wiki/FoodBabe.com

Mae-Wan Ho
Ho has been criticized for embracing pseudoscience.[7][8][9]
http://en.wikipedia.org/wiki/Mae-Wan_Ho

Man Convicted of Brooklyn Murder Exonerated After 52 Years

Source: NBC News

Come November, 81-year-old Paul Gatling will get to do something that many Americans take for granted —he'll get to vote for a presidential candidate.

Brooklyn District Attorney Ken Thompson vacated Gatling's 1964 murder conviction on Monday and restored his rights, including his right to vote.

"I want my name cleared," Gatling told NBC News before Thompson made it official. "Most of all, I just want to vote before I die."

The delighted Gatling said his only regret is that President Obama won't be on the ballot.

Read more: http://www.nbcnews.com/news/us-news/man-convicted-brooklyn-murder-exonerated-after-52-years-n566076

I agree, but I have numerous other reasons for opposing the death penalty

1) The DP is discriminatory and is applied disparately to race, gender, and class.

2) The US has the means to imprison murderers for life which makes the DP unnecessary to segregate murderers from society.

3) Life in prison without parole is cheaper than the DP.

4) The idea that the DP gives victims' families closure is flawed. Life in prison without the possibility of parole gives them closure. The DP extends their suffering for years if not decades awaiting final punishment. Most criminals sentenced to the DP die in prison anyway.

5) Killing a criminal victimizes innocent family members of the condemned.

6) There is no crime deterrent benefit to the DP.

7) The standard of guilt is not absolute and our system of policing and prosecution is not without flaws which insures innocent people will eventually be put to death.

Any one of these reasons by itself would be reason enough to do away with the DP.

I have yet to see one person on DU reasonably quantify how men are more advantaged than women

When asked, the standard answer is, 'men make 23%(actually 19.5%) more than women'. Naturally they don't want to hear that when relevant sociological factors are applied, the actually gender pay gap which could possibly be attributed to discrimination is statistically negligible. They also don't want to hear that men spend 29% more time working. Neither do they want to hear that men are disparately impacted by 14 of the 15 leading causes of death. So our 'advantage' is that we are wage slaves and get to die 5 years sooner.

Chili con carne

How hot you want your chili depends on what pepper you use and how you prepare them. My family doesn't like hot stuff, so I have to make my chili on the mild side and add red pepper flakes at the table if I want it hotter. I do this by removing all the seeds and the white connective tissue from the jalapenos, which removes most of the the heat from them (use rubber gloves when working with peppers). I also remove the seeds from the dried New Mexico chilis. This makes for a pretty mild chili, but still retains a lot of chili flavor without which you wouldn't have chili con carne. You can use whatever peppers you want both dried and fresh. The ones I list are easy to find in my area. For the spice grinder I use a whirly bird type coffee grinder that I dedicate to grinding spices. You can also use a blender or a food processor. Just remember that when grinding peppers, don't stick your nose in the spice grinder immediately after grinding unless you want to pepper spray yourself (trust me on this one). Beans in chili are a somewhat controversial subject. Sometimes I add them, and sometimes I don't. There's nothing non-authentic about beans in chili con carne (not that my recipe is exactly authentic). The recipe was derived from Native American cooks that didn't write anything down and as beans were certainly available to them, the idea that they wouldn't have used beans from time to time is not a good one. Some chili competitions forbid the inclusion of beans, but this has nothing to do with the authenticity or lack thereof of any recipe.

2 lbs flank steak
3 medium jalapano peppers
2 cloves garlic
3 large dried New Mexico red chile
2 tsp whole cumin seeds
1 tsp smoked paprika

1 Tbs vegetable oil
1 medium onion, chopped
1 tsp + 1 pinch salt
1 can (400g) chopped San Marzano tomatoes
12 oz beer (I usually use Shiner Bock)

2 cans (15oz) dark red kidney beans (optional)
Crushed white corn tortilla chips

Slice the flank steak up into 2" squares, place into a food processor 1lb at a time and pulse to desired consistency. I like to give it about 10 good pulses so that the meat resembles ground beef, but you still have a few bigger chunks. Place the meat into a large mixing bowl. Place the jalapenos and garlic into the food processor and pulse until minced then add to the mixing bowl. Slice the dried chili into ~ 1/4" squares and place into a spice grinder(see above) along with the whole cumin seed and grind to a fine consistency. Sprinkle the freshly ground chili and cumin onto the meat mixture along with the smoked paprika and mix by hand until well combined. Place the meat mixture into a 1 gal ziplock bag and place in the refrigerator for 2-4 hours.

Over medium heat, cook the chopped onions in the vegetable oil along with a pinch of salt until translucent. Add the meat mixture and cook until browned, stirring every 2 minutes or so. Add the tomatoes, beer, salt, and bring the entire mixture to a simmer. Simmer covered over low heat for 30 minutes.

Add the kidney beans at this point as you wish. Thicken the chili as desired with the crushed tortilla chips.

Are there any prominent anti-pornographers who AREN'T sex negative?

I'm talking people who regularly advocate for the suppression (not just condemnation) of pornography.

I can name quite a few people who are.

1) Judith Reisman
2) Ed Meese
3) Charles Keating
4) Susan Brownmiller
5) Andrea Dworkin
6) Mary Anne Layden
7) Catharine MacKinnon
8) Gail Dines
9) Jerry Falwell
10) Laura Schlessinger
11) Sheila Jeffreys
12) Phyllis Schlafly
13) James Dobson
14) Rick Santorum

If you favor suppression. These are your allies.

Milk fat conversion tip

You can get any milk fat percentage you like if you stock nonfat milk and heavy whipping cream in your refrigerator.

For each 1% of milkfat, add either 1 tsp of heavy whipping cream or 6g to each cup of nonfat milk.

1% milk = 1 cup nonfat (245g) + 1 tsp heavy whipping cream (6g)
2% milk = 1 cup nonfat + 2 tsp heavy whipping cream (12g)
Whole milk = 1 cup nonfat + {1 tbs + 1/4 tsp} heavy whipping cream (20g)

Free Kindle book on 50th anniversary of Birmingham church bombing

While the World Watched: A Birmingham Bombing Survivor Comes of Age during the Civil Rights Movement

Publication Date: February 1, 2011
On September 15, 1963, a Klan-planted bomb went off in the 16th Street Baptist Church in Birmingham, Alabama. Fourteen-year-old Carolyn Maull was just a few feet away when the bomb exploded, killing four of her friends in the girl’s rest room she had just exited. It was one of the seminal moments in the Civil Rights movement, a sad day in American history . . . and the turning point in a young girl’s life.
While the World Watched is a poignant and gripping eyewitness account of life in the Jim Crow South—from the bombings, riots and assassinations to the historic marches and triumphs that characterized the Civil Rights movement.
A uniquely moving exploration of how racial relations have evolved over the past 5 decades, While the World Watched is an incredible testament to how far we’ve come and how far we have yet to go.

http://www.amazon.com/dp/B004JZYB20

How to make the perfect egg

Today I did an experiment on how you can make the perfect egg with nothing more than a 7 qt crock pot, a thermometer, and a up to a dozen eggs.

This is a follow-on to my perfect eqg quest post, simplified greatly. I wanted to reduce the procedure to more or less cookbook so that someone could get a baseline on what the perfect egg starts to look and taste like so they can experiment from there.

1) Turn on your 7qt crock pot and add 2 liters of hot water from the tap. Add 3 cups of boiling water. Stir and measure the temperature. It should be somewhere around 130F.

2) Put the lid on and allow the water to come up to 155F. This should take about 30 minutes or so.

3) While the crock pot is coming up to temperature, put a dozen eggs into a bowl and fill with hot water from the tap. Every 10 minutes, empty and fill with more hot tap water.

4) When the temperature in the crock pot reaches 155F, put in the dozen eggs, replace the lid, and turn off the crock pot. I also put a couple of tea towels on top of the lid to increase insulation.

5) Set a timer for 25 minutes.

6) After 25 minutes turn the crock pot back on and set the timer for 5 more minutes.

7) After 5 minutes, add about 1.7 liters of boiling water to the crock pot and replace the lid. Set the timer for 5 minutes.

8) After 5 minutes, remove the eggs and place inside a bowl filled with ice water for 5 minutes.

9) Serve as you would poached eggs. I like to put two of them in an ice cream bowl with a little salt and pepper.

What this does is it brings up the yolk of the egg to 150F or so which produces a perfect custard like yolk. The last 5 minutes at a higher temperature cooks the whites just a bit more and keeps them from being runny without becoming rubbery.

I store the eggs in the refrigerator until ready to serve. On serving I empty the contents of two eggs into a small bowl, microwave for about 25 seconds and serve with a bit of salt and pepper.
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